Instant Pot® Venison and Vegetable Soup

Those living with a hunter are all too familiar with those little white rolls of ground venison taking space up in the freezer. While it sure is handy to have on hand, it does take planning ahead to defrost them from their brick-hard frozen state. Multi-pressure cooker to the rescue! You can have a big pot of vegetable soup from frozen to finish and on your table in just over an hour.

Step: 1

Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, for exactly 1 minute. Unlock and remove the lid.

Step: 3

Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.

Step: 4

Release pressure carefully using the quick-release method according to manufacturer’s instructions, for exactly 5 minutes. Unlock and remove the lid.

Step: 5

Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until

Step: 6

have cooked.

Step: 7

Ladle into bowls and season with salt and pepper.

Per Serving: 192 calories; protein 22g; carbohydrates 20.9g; fat 2.6g; cholesterol 64.2mg; sodium 634.9mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.